Majestic & Moist New Year's Honey Cake
Created by TwisSis on July 5, 2016
- Servings: 12
- Prep Time: 25m
- Cook Time: 60-70m
- Recipe #24285
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 cup oil (vegetable oil)
- 1 cup honey
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup brewed coffee (warm, or strong tea)
- 1/2 cup fresh orange juice
- 1/4 cup whiskey (rye or whiskey, See NOTE)
- 1/2 cup slivered almonds (or sliced almonds - optional)
How to Make
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Step 1: I like this cake best baked in a 9-in angel food cake pan, but you can also make it in a 10-in tube or bundt cake pan, a 9x13-in sheet pan or three 8x4.5-in loaf pans.
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Step 2: Preheat the oven to 350F (180C). Lightly grease the pan(s). For tube & angel food pans, line the bottom w/lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
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Step 3: In a lrg bowl, whisk together the flour, baking powder, baking soda, salt & spices. Make a well in the center & add the oil, honey, sugars, eggs, vanilla, coffee, orange juice & rye (or whiskey).
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Step 4: Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
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Step 5: Spoon the batter into the prepared pan(s) & sprinkle the top of the cake(s) evenly w/the almonds. Place the cake pan(s) on 2 baking sheets stacked together (this will ensure the cakes bake properly w/the bottom baking faster than the cake interior & top) & bake until the cake springs back when you touch it gently in the center. For angel & tube cake pans, bake for 60-70 min. For loaf cakes, bake for 45-55 min. For sheet-style cakes, the baking time is 40-45 min. This is a fairly liquid batter & (depending on your oven) it may need extra time. The cake should spring back when gently pressed.
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Step 6: Let the cake stand for 15 min before removing it from the pan. Then invert it onto a wire rack to cool completely.
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NOTE: If you prefer not to use the whiskey, replace it w/orange juice or coffee.
Nutritional Facts
- Serving Size: 1 (172.2 g)
- Calories 566.6
- Total Fat - 21.7 g
- Saturated Fat - 3.1 g
- Cholesterol - 52.1 mg
- Sodium - 318.2 mg
- Total Carbohydrate - 88.4 g
- Dietary Fiber - 2.1 g
- Sugars - 58.5 g
- Protein - 6.6 g
- Calcium - 124.3 mg
- Iron - 1.3 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.1 mg